Now all that is needed is a washing! It’s 60×80…so in between a lap size and a twin size quilt.
Last week I promised the department next door to me, here at work, a dessert for helping me out so much…so went looking for a new recipe to try. I narrowed it down to a Rhubarb recipe as that was one of the few things they ALL liked.
Not sure how many of you have found
Mennonite Girls Can Cook…they are AWESOME! That is where I found a rhubarb recipe that was posted 20 July 2008 in Desserts.
4 stalks fresh rhubarb, trimmed and cut into 1/2 inch pieces (I cut enough for 4-5 cups)
1 cup sugar
1/2 cup butter, room temp
1/2 cup flour
1 tsp baking powder
1 cup ground almonds
Finely grated peel of 1 small orange (I used a medium size…love orange zest)
2 Tbsp of orange juice (just use your orange that you grated)
1/4 cup blanched sliced almonds
(PICTURES ARE OF A DOUBLE BATCH)
Preheat oven to 375F.
Grease a 9″ springform pan and line the base with parchment paper. (I lined with parchment and then sprayed the pan with flour Pam).
Place cut rhubarb in a bowl and cover with 1/4 cup of the sugar, mix and set a side.
Grate peel and juice the orange…set a side.
Mix butter and remaining 3/4 cup sugar in a large mixing bowl until light and fluffy.
Add eggs and beat until fluffy.
Stir in orange zest and juice. Then gently fold in the dry mixture into the butter mixture.
Stir in sugared rhubarb and then pour into your prepared springform pan.
Spread batter evenly in pan then sprinkle with sliced almonds.
Bake for 25 minutes in a 375F oven. Reduce the oven temp to 350F and bake for another 20-25 minutes or until the cake is FIRM. Let set in pan for 10-15 minutes then slide knife around edges and remove from pan.
Serve warm or cold.
The first time I made it I drizzled powdered sugar/orange juice frosting over the top of the cake. The second and third time…just ate the cake as is. This is one the BESTEST CAKES YOU’LL EVER MAKE!